Nick Beardshaw

How long have you been at the restaurant?

Since we opened on 15th September 2018.

Which was the first restaurant you worked in?

My local village pub in Somerset, The Rose and Crown.

What was the last London restaurant you went to, apart from your own?

Sabor.

What or who has been the biggest influence on the way you cook and why?

Tom Kerridge! I have worked for Tom for 9 years so can say with absolute certainty that he has been the biggest influence.

What is your personal signature dish?

Mushroom Risotto with Deep Fried Hen’s Egg

Which other chef(s) do you most admire?

Jason Atherton for the number of restaurants that he has opened, and they are always the same standard

What’s the best part of your job?

The most enjoyable part is the creative bit but is only a fraction of it!!

And the worst?

Paperwork!!!

What would your last meal be?

Domino’s American Hot with a can of Neck Oil

Do you have a chef’s shortcut that you can share with us?

Birds eye potato waffles done in the toaster (down twice).

Menu